Grilled Zucchini Boats
- 4 medium zucchini, halved and scooped
- 1 tablespoon olive oil
- 1/2 white onion, diced
- 1 jalapeño pepper, seeded and diced
- 1 pound ground beef
- 1 teaspoon ground cumin
- 1/2 cup salsa
- 1 cup grated cheddar cheese
- Salt and pepper
- Fresh cilantro, to garnish
Adapted from thekitchn.com
Preheat grill to medium-high heat.
Halve the zucchini lengthwise and use a small spoon to scoop out seeds in the middle. Be sure to leave about 1/4 inch of flesh around the outside of the zucchini so they have some structure to them.
In a medium or large skillet, warm a drizzle of olive oil over medium-high heat. Add the onions and peppers, and cook until the veggies soften, 3 to 4 minutes. Season the vegetables with a pinch of salt and pepper.
Add ground beef and cumin to the pan with the vegetables. Cook until the beef is browned and cooked through. Add the salsa and stir to combine.
After beef is completely cooked through, remove the skillet from heat and stir in cheddar cheese.
Divide the beef filling between the zucchini. Place the zucchini on the grill and let them grill for 6 to 7 minutes until the zucchini are cooked but still have some structure to them. If you cook them too long, they will turn mushy.
Remove the boats from the grill with tongs and garnish with fresh cilantro and maybe an extra sprinkle of grated cheese. Serve these while they are warm!
Some people like to add the scooped out zucchini back into the filling. I find that this waters down the filling too much. If you want to save the zucchini filling, you can use it later in a zucchini bread or another recipe.
If you don't have a grill, no worries! These bake beautifully as well. Bake them at 350°F for about 10 minutes.